Healthy, Clean Eating Recipes

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What I Learned About LASIK!
What I Learned About LASIK!
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Wolf Gourmet Blender + Matcha Mint Chip Smoothie
Wolf Gourmet Blender + Matcha Mint Chip Smoothie
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Lentil Pasta with Golden Beets
Lentil Pasta with Golden Beets
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Creamy Cashew Kale Pesto with Miso
Creamy Cashew Kale Pesto with Miso
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Kimchi Fried Rice With Sesame Chili Salmon
Kimchi Fried Rice With Sesame Chili Salmon
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Creamy Kale Salad with Buffalo Tofu and Crispy Spiralized Sweet Potatoes
Creamy Kale Salad with Buffalo Tofu and Crispy Spiralized Sweet Potatoes
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Spaghetti Squash Hash Browns
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Spicy Tuna Quinoa Bowl with Sesame Kale
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Asian-Inspired Breakfast Bowl With Sesame Aioli
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Sweet Potato Noodles With Garlic Cashew Cream, Kale, and Mushrooms
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Vegan Butternut Squash Mac and Cheese with Kale
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Potato and Pepper Breakfast Scramble With Avocado
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A collard wrap so good it had to be shared twice: Mini Creamy Chickpea Avocado Collard Wraps, made with chickpeas, avocado, tzatizki, and garlic sauerkraut all mashed together.
Happy Last Day of Summer! ☀️✨ . I’m always so bummed when summer comes to an end, but there are so many things I love about autumn. The in-season produce, colorful leaves, cool evenings, and cozy cups of tea. So I guess what I’m saying is, Fall, I’m ready for you ❤️
Rigatoni in Spicy Coconut Tomato Sauce with sautéed kale! I used @eatbanza chickpea pasta and then made the sauce using about 1/3 cup spicy tomato sauce, a splash of coconut milk, and a dash of garlic powder, onion powder, paprika, salt, and pepper. Topped it all off with crushed red pepper for extra heat! (Vegan + gluten-free)
A big ole veggie-filled scramble — I’ll be the first to admit I definitely don’t stick to my normal diet habits when I travel, and it feels great to make a home cooked meal when I return. . Egg Scramble with seasoned breakfast potatoes, sautéed zucchini, red onion, arugula, and heirloom cherry tomatoes topped with feta, fresh parsley, and black pepper.
Nothing new here... just another rendition of avocado toast. This one is Mediterranean-inspired made with smashed avo with heirloom cherry tomatoes, feta, fresh parsley, dried dill and oregano, olive oil, sea salt, and black pepper on toasted @erewhonmarket paleo bread.
Reminiscing about these Honey Seared Scallops with Pesto Zoodles!! I used my Creamy Cashew Pesto with miso recipe, which is on my blog, and I seared the scallops in my cast iron for about 2 min on each side. I made a little honey mixture made with honey, soy sauce, Dijon mustard, and apple cider vinegar and drizzled it on the scallops while they were cooking!
Happy Monday! Headed to Big Sur today and so excited! Lunch before I go: Arugula salad with beluga lentils, heirloom cherry tomatoes, red onion, avocado, and tzatiki dressing (I mixed goat milk tzatiki that I got at the farmers market with apple cider vinegar and olive oil).
Breakfast makes me happy!! Miso kale sautéed in sesame oil with crimini mushrooms, avocado, fried egg, scallions, sesame seeds, and red chili flakes